5. Roast the turkey for 1 hour and 30 minutes (calculate 15 minutes per pound) or until a meat thermometer inserted into the thickest part of the breast registers 160 degrees. Remove the turkey from the oven and let it sit in a warm place for 20 minutes before carving. Remove each breast from the bone in one large piece. Set on a cutting board and carve into thick slices. Save 4 slices for the Waldorf salad. Arrange remaining meat on a platter and garnish with the remaining herbs. Sheryl Julian

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